Author: Hridyesh Pandey
Publisher:
ISBN:
Category :
Languages : en
Pages : 312
Book Description
Experiments in Food Process Engineering
Author: Hridyesh Pandey
Publisher:
ISBN:
Category :
Languages : en
Pages : 312
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 312
Book Description
Food Process Engineering
Author: Shri K. Sharma
Publisher: Wiley-Interscience
ISBN: 9780471322412
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment
Publisher: Wiley-Interscience
ISBN: 9780471322412
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment
Experiments in Food Process Engineering (PB)
Author: Hridyesh Pandey
Publisher:
ISBN: 9788123910635
Category :
Languages : en
Pages : 312
Book Description
Publisher:
ISBN: 9788123910635
Category :
Languages : en
Pages : 312
Book Description
Experiments in Unit Operations and Processing of Foods
Author: Maria Margarida Cortez Vieira
Publisher: Springer Science & Business Media
ISBN: 0387686428
Category : Technology & Engineering
Languages : en
Pages : 192
Book Description
In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.
Publisher: Springer Science & Business Media
ISBN: 0387686428
Category : Technology & Engineering
Languages : en
Pages : 192
Book Description
In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.
Food Process Engineering: Theory And Laboratory Experiments
Author: Kavita Marwaha
Publisher: Gene-Tech Books
ISBN: 9788189729943
Category : Farm produce
Languages : en
Pages : 0
Book Description
Publisher: Gene-Tech Books
ISBN: 9788189729943
Category : Farm produce
Languages : en
Pages : 0
Book Description
Food Engineering Laboratory Manual
Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 1351447653
Category : Technology & Engineering
Languages : en
Pages : 141
Book Description
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
Publisher: CRC Press
ISBN: 1351447653
Category : Technology & Engineering
Languages : en
Pages : 141
Book Description
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
Food Engineering Laboratory Manual
Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 9781566765411
Category : Technology & Engineering
Languages : en
Pages : 168
Book Description
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
Publisher: CRC Press
ISBN: 9781566765411
Category : Technology & Engineering
Languages : en
Pages : 168
Book Description
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
Virtual Experiments in Food Processing
Author: R. Paul Singh
Publisher: Rar Press
ISBN:
Category : Food industry and trade
Languages : en
Pages : 142
Book Description
This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.
Publisher: Rar Press
ISBN:
Category : Food industry and trade
Languages : en
Pages : 142
Book Description
This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.
Food Engineering
Author: Matcel Loncin
Publisher: Elsevier
ISBN: 0323147488
Category : Technology & Engineering
Languages : en
Pages : 515
Book Description
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Publisher: Elsevier
ISBN: 0323147488
Category : Technology & Engineering
Languages : en
Pages : 515
Book Description
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Food Process Engineering
Author: Kavitha Marwaha
Publisher:
ISBN: 9789351303947
Category : Food
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9789351303947
Category : Food
Languages : en
Pages :
Book Description